Lamb Sekuwa

Sekuwa is one of the popular meat recipes found in Nepal. There are many hotels and restaurants that serve this cuisine while there are others which specialize in one. Especially the restaurants and hotels around the airport and Sinamangal area in Kathmandu are popular among the sekuwa lovers.

One of the most popular sekuwa corners in Kathmandu is the Bajeko Sekuwa that has grown into a sekuwa chain with many outlets around the capital. However, you can also make this meat cuisine at home. Sekuwa is more like a Nepali recipe for barbeque and one of the most popular sekuwa is the mutton (lamb) sekuwa in Nepal.

Here is one of the many recipes for mutton sekuwa:

Ingredients:

2 lbs boneless lamb cut into 1 inch cubes

Melted butter for basting

2 tbsp chopped scallion for garnish

Bamboo skewers (you can also use the iron skewers that are found in market), pre-soaked overnight

For Marinade

1 tbsp cumin powder

1 tsp turmeric

¼ tsp grated nutmeg

¼ tsp timur

2 tbsp lemon juice

1 tbsp honey

1 tbsp chili paste

1 tbsp garlic paste

1 tbsp ginger paste

1/8 tsp asafetida

2 tbsp cooking oil

Salt and pepper to taste

Procedure:

First of all, take a blender and put all the marinating ingredients to form a smooth paste. Then, pour the marinade paste over lamb cubes in a large bowl. Mix everything well, cover and leave it to marinate for at least four hours. When marinating is done, drain the marinade and thread the marinated lamb cubes into the skewers.

Now, fire up a charcoal grill and clean the grill surface thoroughly. Then, grill the skewered lamb pieces frequently turning and basting with melted butter until it is thoroughly cooked. Now, take the cooked sekuwas off the grill and then brush it with butter before serving. Arrange the lamb sekuwas on a plate and sprinkle chopped scallions over it to garnish. Serve it hot (it usually goes best with drinks).